New York cheesecake
NZ Herald
By Paul Jobin
Ingredients
| 250 g | Butter, melted |
| 1 packet | Malt biscuits |
| 275 g | Cream cheese, at room temperature |
| 1 Tbsp | Flour |
| ¾ cup | Caster sugar |
| 3 | Eggs, 1 whole egg and two separated |
| ¼ cup | Lemon juice |
| 1 cup | Sour cream (Main) |
| ¼ cup | Caster sugar |
| 1 to serve | Coconut cream |
| 1 to serve | Berries |
Directions
- In a food processor, blitz the biscuits to a rough crumb and add the butter to combine.
- Press the biscuit mixture into a well-greased springform tin and place into the freezer to harden.
- Meanwhile, beat the cream cheese and sugar until fluffy, then add the flour, egg, egg yolks and sour cream. Lastly add the lemon juice. Preheat the oven to 150C.
- In another mixing bowl, beat the whites to soft peaks, then gradually rain in the second quantity of caster sugar and beat until stiff and shiny.
- Fold the egg whites into the cheese mixture, pour into the tin and bake for 1 to 1 1/2 hours. Cool and place in the refrigerator, preferably overnight.
- To serve top with whipped cream and berries.